Garlic & Lemon Hummus with toasted Caraway, Cumin, Cashews & Black sesame

Hummus

I love cooking from scratch. Not only do I know what goes into my food, but it saves me a lot of money. It doesn’t necessarily need to take a lot more time to cook from scratch; you can use canned/frozen produce (e.g. canned chickpeas in this instance for those people on a busy schedule) or you can soak and cook your chickpeas yourself. Either way, you’re probably going to reduce your intake of sodium, preservatives and additives. Planning ahead is key; this can just be a little forethought before heading to the supermarket, or making a wee list at the beginning of the week to plan ahead.

A rough approximation of this recipe is that it cost me about $2.50 NZD to make 500g worth of hummus. Compared to supermarket varieties I saved about $5.50 NZD. With rising food prices and many people feeling the pinch to afford quality groceries, I think this is a pretty good save. Its food for thought ūüėČ

Garlic & Lemon Hummus w/ caraway, cumin, cashews & black sesame

Garlic & Lemon Hummus w/ caraway, cumin, cashews & black sesame

The humus base in this recipe is rather plain, but the nuts, spices and a lovely fruity olive oil can really dress it up. You can tailor the spices to suit your tastes of course. I always dry roast my spices in a saucepan over a medium heat until they are just starting to smell fragrant. This really freshens them up, making their flavours bolder and creates a delicious crunchy texture.

Hummus & Grissini

Ingredients: (makes about 2 Cups Hummus)

400g can of chickpeas, drained and rinsed

1 garlic clove

1 lemon, zested and juiced

3 Tbsp water

1 Tbsp tahini or peanut butter

5 Tbsp extra virgin olive oil (2 Tbsp will be for drizzling on top of the hummus)

Sea salt and freshly ground pepper to taste

2 Tbsp black sesame seeds

2 Tbsp cumin seeds

2 Tbsp caraway seeds

1/4 cup cashew nuts, roasted and roughly chopped

Method

  1. Place the chickpeas, garlic, lemon zest and juice, water, tahini and 3 Tbsp of the olive oil in a blender and blend until smooth. Add some more water if needed to achieve a nice smooth consistency.
  2. Season well with salt and pepper. Place in a serving dish and smooth over with a spatula
  3. While you are preparing the hummus, place a frying pan over medium heat (without oil) and heat for 3-5 minutes.
  4. Place the cumin and caraway seeds into the pan and dry roast for 5 minutes or until they become fragrant. Be careful that they do not burn.
  5. To serve, drizzle the olive oil over the hummus and scatter the cashew nuts and seeds over the top. Garnish with microgreens or sprouts and a little coarse sea salt.
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